Mezcal And Maple Roasted Turkey In Cheesecloth Recipes

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PERFECT ROAST TURKEY 101

This recipe yields a plump and regal roast turkey, with crisp, golden-brown skin and an aroma to match.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8



Perfect Roast Turkey 101 image

Steps:

  • Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
  • Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
  • Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
  • Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
  • After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
  • After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
One 750-ml bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
Classic Stuffing
1 cup dry red or white wine, for gravy (optional)
Giblet Stock

BUTTER-BLANKETED TURKEY

This turkey is extra juicy and gorgeously browned, thanks to the blanket of butter.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 11



Butter-Blanketed Turkey image

Steps:

  • Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 450 degrees F.
  • Remove any turkey parts from the cavity and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff with the thyme, rosemary, lemon wedges and half of the onion wedges.
  • In a small bowl, mix together the 4 tablespoons room temperature butter with the paprika to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining butter mixture. Any residual butter on your hands or in the bowl can be rubbed on the outside of the turkey. Sprinkle the outside of the turkey with 2 teaspoons salt, making sure to get it all over the surface.
  • Scatter the celery pieces, whole carrots and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan. Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher's twine.
  • Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter.
  • Roast for 30 minutes, then lower the oven temperature to 350 degrees F. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours.
  • Very gently remove the cheesecloth from the turkey, taking care not to tear the skin (see Cook's Note). Baste one more time, then return the turkey to the oven with the breasts facing towards the back and roast until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about another 30 minutes. Let rest for 30 minutes before carving.

One 12- to 14-pound turkey
Kosher salt and freshly ground black pepper
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 lemon, cut into wedges
1 large yellow onion, cut into 6 wedges
3 sticks (1 1/2 cups) unsalted butter, melted, plus 4 tablespoons, at room temperature
1/2 teaspoon paprika
3 stalks celery, broken into thirds
3 medium carrots
1 1/2 cups chicken or turkey broth

CLASSIC CHEESECLOTH TURKEY

This cheesecloth turkey uses a classic method, wine-soaked cheesecloth, to give you the juiciest turkey and most flavorful gravy you've ever tasted! Pair with your favorite sides for a complete meal. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 24 servings (4 cups gravy).

Number Of Ingredients 13



Classic Cheesecloth Turkey image

Steps:

  • Preheat oven to 325°. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. In small bowl, combine softened butter, thyme and sage. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Sprinkle salt and pepper over turkey and inside cavity; fill cavity with celery, onion and carrot., In a large saucepan, melt cubed butter; stir in wine. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey. Bake turkey, uncovered, 3 hours; baste with wine mixture every 30 minutes, keeping cheesecloth moist at all times. , Remove and discard cheesecloth. Bake turkey until a thermometer inserted in the thigh reads 170°-175°, basting occasionally with pan drippings, 45 minutes to 1-1/4 hours longer. (Cover loosely with foil if turkey browns too quickly)., Remove turkey to a serving platter; cover and let stand 20 minutes before carving. Discard vegetables from cavity. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups., For gravy, chop reserved giblets. In a large saucepan, saute giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with turkey.Freeze option: Place sliced turkey in freezer containers; top with any cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 354 calories, Fat 16g fat (5g saturated fat), Cholesterol 149mg cholesterol, Sodium 302mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 43g protein.

1 turkey (14 to 16 pounds)
1/2 cup butter, softened
3 tablespoons minced fresh thyme
3 tablespoons minced fresh sage
1 teaspoon salt
1 teaspoon pepper
2 celery ribs, quartered
1 medium onion, chopped
1 medium carrot, quartered
1 cup butter, cubed
2 cups white wine
2 to 3 cups chicken broth
5 tablespoons all-purpose flour

MAPLE-ROASTED TURKEY WITH SAGE BUTTER

Provided by Tyler Florence

Categories     main-dish

Time 3h50m

Yield 12 servings

Number Of Ingredients 7



Maple-Roasted Turkey with Sage Butter image

Steps:

  • Preheat the oven to 350 degrees F and remove the top rack of the oven.
  • Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
  • Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven.
  • In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with gravy.

1 sticks unsalted butter, softened to room temperature
1/4 bunch fresh sage, finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
8 strips bacon
1/2 cup maple syrup
2 tablespoons hot water

TURKEY

Provided by Michael Symon : Food Network

Categories     main-dish

Time P1DT3h10m

Yield 6 to 7 servings

Number Of Ingredients 11



Turkey image

Steps:

  • The day before roasting, rinse the turkey inside and out with cold water, set on a clean kitchen towel and pat dry. Sprinkle the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate, about 24 hours.
  • Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature.
  • Place an oven rack on the lowest rung and preheat the oven to 425 degrees F.
  • Place a few sprigs of the oregano and thyme, a few cloves of the garlic and a quarter of the lemon in the turkey's neck cavity. Wrap the neck skin over and around the cavity to enclose the ingredients. Place half of the remaining oregano, half of the remaining thyme, half of the remaining garlic, 2 lemon quarters, half of the fennel, half of the onion and all the fennel fronds in the turkey's body cavity. Place the turkey, breast-side-up, on a rack set into a large roasting pan. Fold the wings and tuck the tips underneath the turkey.
  • Melt the butter in a saucepan over medium heat, and then let cool.
  • Fill a pot with the stock. Add the remaining oregano, thyme, garlic, 1 quarter lemon, fennel and onions to the pot. Bring the stock mixture to a boil, reduce the heat so that the liquid simmers and continue to cook at a low simmer, about 10 minutes. Remove the pot from the heat and allow to cool slightly.
  • Soak a double layer of cheesecloth big enough to cover the turkey in the cooled butter and drape over the breast and legs of the turkey. Pour the stock mixture over the bird, pushing the pieces of vegetable and herbs into the bottom of the roasting pan. Add the reserved neck and gizzards to the bottom of the roasting pan.
  • Place the turkey in the oven and roast, about 45 minutes. (There will be the distinct possibility of smoke depending on how clean your oven is). Turn the temperature down to 375 degrees F, and continue to roast until an instant-read thermometer inserted into the center of a thigh registers 160 degrees F, 15 to 20 minutes (removing the cheesecloth for the final 10 minutes to brown, if needed). Remove the turkey from the oven and allow to rest before carving, about 20 minutes.

One 10-pound turkey, neck and gizzards reserved
2 tablespoons kosher salt
4 sprigs fresh oregano
4 sprigs fresh thyme
1 head garlic, halved through its equator
1 lemon, quartered
1 fennel bulb, quartered
1 onion, peeled and quartered
1 stick (8 tablespoons) unsalted butter
1/4 cup picked fennel fronds
1/4 cup chicken or turkey stock (preferably homemade), or water

MAPLE ROAST TURKEY

This is the perfect turkey. The maple adds a sweet flavor that is just divine. A family favorite! Substitute 2 teaspoons dried marjoram if fresh marjoram is not available.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 6h30m

Yield 12

Number Of Ingredients 15



Maple Roast Turkey image

Steps:

  • Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
  • Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
  • Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan.
  • Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
  • Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.

Nutrition Facts : Calories 871.6 calories, Carbohydrate 21.2 g, Cholesterol 295 mg, Fat 43.1 g, Fiber 1.3 g, Protein 91.6 g, SaturatedFat 16.5 g, Sodium 330.9 mg, Sugar 15.2 g

2 cups apple cider
⅓ cup real maple syrup
2 ½ tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1 ½ teaspoons grated lemon zest
¾ cup butter, softened
salt and pepper to taste
1 (12 pound) whole turkey, neck and giblets reserved
2 cups chopped onion
1 ½ cups chopped celery
1 ½ cups chopped carrots
3 cups chicken broth
¼ cup all-purpose flour
1 bay leaf
½ cup apple brandy

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